Posted by Audrey on July 22, 1998 at 01:58:28:
In Reply to: Re: wedding cake fillings posted by Fran on July 21, 1998 at 22:09:50:
: Thanks Gerard for your tips. I wasn't sure what time frame bakers usually work within. You're probably right, I'm being too accommodating to others when I should be concerned with my own sanity.
I am making my own wedding cake.
I eventually decided to go with a layered cake; a rich chocolate
and an orange pound. Baking 9 inch rounds, slicing the chocolate
into 3 layers and the orange into 2, then gluing the layers
together with chocolate ganache. Then covering with the
Australian standard wedding cake icings - a layer of marzipan
then of white rollable icing (I don't know what you people would
call it). I'm making 2 of them; one will be decorated with sugar
flowers etc and be used for cutting. The other goes directly to
the kitchen for serving up. Too much hassle to do two fully
decorated ones, and I don't have the skills or inclination to get
fancy and tier them or anything.
I agree with Gerard on offering a choice of flavours. Watch out
for people who take a slice of each flavour!
Audrey
(Who is doing a set menu. No choices. Anyone who's allergic or
vegetarian will be catered to, but that's it.)